Ingredients
Scale
- Meatballs:
- 8 oz button or cremini mushrooms
- 2 tbsp butter or olive oil
- 1 shallot, minced
- ¼ tsp salt
- 1 lb ground beef
- 1 large egg
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup ground chia seed
- Sauce:
- 1 tbsp butter or olive oil
- 4 ounces button or cremini mushrooms, sliced
- ½ tsp dried tarragon
- 2 tbsp brandy
- ½ cup beef stock
- ½ cup sour cream at room temperature
- 1 tbsp Dijon mustard
Notes
Makes 30 meatballs Serving Size: 5 meatballs
Nutrition
Each serving has 9 g of carbs and 5 g of fiber. Total NET CARBS = 4 g.
Directions
- 1. For the meatballs, chop mushrooms quite finely (this is easiest in a food processor).
- 2. Heat butter or oil in a large skillet over medium heat. When hot, add chopped mushrooms and the shallot. Sauté until tender and fragrant, 5 to 7 minutes, sprinkling with salt halfway through. Let cool a few minutes.
- 3. Preheat oven to 400F and line a baking sheet with parchment paper.
- 4. In a large bowl, combine beef, egg, salt, pepper and mushroom mixture. Sprinkle ground chia seed over.
- 5. Using your hands, mix ingredients together well. They will start off quite wet, but will thicken as the chia seed begins to gel.
- 6. Form mixture into 1½ inch balls, wetting hands occasionally to keep mixture from sticking, and place on prepared baking sheet.
- 7. Bake 15 minutes.
- 8. For the sauce, heat butter or oil in the same large skillet over medium heat. When hot, add mushrooms and cook until browned and tender, about 7 minutes.
- 9. Sprinkle with tarragon and add brandy to pan. Cook until most of the brandy has evaporated.
- 10. Add stock and stir to combine. Lower heat to low and add sour cream and Dijon mustard. Stir until well-mixed but do not let sauce come to a boil or even a simmer.
- 11. Add meatballs to pan and toss to coat. Serve over zucchini noodles or your favorite gluten-free noodles.